Asian Rice and Lentil Burgers

Skip the beef! Brown rice, lentils, cashews and a dash of stir-fry sauce make sensational veggie burgers.

  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 13
  • servings 4

Ingredients

Burgers

1/2
cup uncooked brown rice
1/4
cup dried lentils (2 oz), sorted, rinsed
1 1/2
cups water
2
tablespoons finely chopped cashews, slivered almonds or dry-roasted peanuts
2
tablespoons Progresso® plain dry bread crumbs
2
tablespoons stir-fry sauce
4
medium green onions, finely chopped (1/4 cup)
1/4
cup fat-free egg product

Vegetable Sauce

1
medium stalk celery, sliced (1/2 cup)
1
medium carrot, peeled, sliced (1/2 cup)
1/2
cup water
2
tablespoons stir-fry sauce
Hot cooked Chinese noodles or rice, if desired
  • 1 In 2-quart saucepan, heat rice, lentils and 1 1/2 cups water to boiling. Reduce heat to low. Cover; simmer 30 to 40 minutes, stirring occasionally, until lentils are tender and water is absorbed. Cool slightly.
  • 2 In saucepan, mash rice mixture slightly with fork. Stir in remaining burger ingredients. Shape mixture into 4 patties, about 1/2 inch thick.
  • 3 Spray 10-inch skillet with cooking spray. Cook patties in skillet about 10 minutes, turning once, until golden brown. Remove from skillet; keep warm.
  • 4 In same skillet, mix sauce ingredients; heat to boiling. Reduce heat to medium; add burgers. Cover; cook 5 to 8 minutes until burgers are hot and vegetables are crisp-tender. Serve sauce and burgers over Chinese noodles.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    200
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1/2g,
    1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    600mg
    600%;
    Total Carbohydrate
    35g
    35%
    (Dietary Fiber
    5g
    5%
      Sugars
    5g
    5%
    ),
    Protein
    8g
    8%
    ;
    % Daily Value*:
    Vitamin A
    60%;
    Vitamin C
    2%;
    Calcium
    4%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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